Coconut Pachadi

Method

1. 1

   Dry roast coconut: Dry roast half cup fresh grated coconut in a pan on medium heat 4-5 minutes until light golden and fragrant. Do not over-roast.

2. 2

   Dry roast spices: In the same pan dry roast 1 tbsp chana dal and 2-3 dried red chillies 3 minutes. Cool.

3. 3

   Fry shallots and garlic: Heat 1 tsp oil. Fry 4 shallots and 3 garlic cloves 4 minutes until golden. Cool.

4. 4

   Blend: Add roasted coconut, roasted dal, fried shallots and garlic, a pea-sized tamarind and salt to a blender. Blend with 3-4 tbsp water to a smooth paste.

5. 5

   Taste: Should have a toasty coconut flavour — different from the fresh coconut chutney of South India.

6. 6

   Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds. When they pop add 2 dried red chillies, a pinch of asafoetida and curry leaves.

7. 7

   Pour tempering: Pour sizzling tempering over the coconut pachadi. Mix gently.

8. 8

   Adjust: Taste and add salt if needed.

9. 9

   Store: Coconut pachadi can be stored in the fridge for 2 days.

10. 10

    Serve: Andhra coconut pachadi has a toasted, nutty flavour. Serve with idli, dosa or rice.